BBQ Pork & Portobello Lettuce Burgers
with Crisp Salad
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Double down on meatiness! Grilled pork patties, fortified with almond flour, sizzle next to portobello mushroom caps. Airy Boston lettuce leaves receive these hefty stacks, while the rest land in a salad tossed with cabbage and a quick honey-mustard vinaigrette.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 150g Shredded cabbage
- 1 Head of Boston lettuce
- 2 Portobello mushrooms
- 30ml Whole-grain mustard
- 30g Almond flour
- 30ml Apple cider vinegar
- 7g Honey
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Almonds • Eggs • Mustard • Sulphites
You will need:
Oil
Salt & pepper (S&P)
1 or 2 Eggs
BBQ (or pan)
Total Fat
50 g
Saturated Fat
10 g
Sodium
1140 mg
Total Carb
18 g
Sugars
9 g
Protein
42 g
Fibre
5 g
Preparation
Prepare & grill the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a large bowl, combine the pork, almond flour, ½ the mustard, 1 egg (double for 4 portions), ½ the spices and S&P.
- Form into 2 patties* (double for 4 portions).
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Grill the mushrooms
- Meanwhile, remove the stems from the mushrooms.
- In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned.
- Transfer to a plate.
Make the salad
- Reserving 8 of the largest lettuce leaves (double for 4 portions), roughly chop the lettuce.
- In a second large bowl, combine the vinegar, honey, remaining mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the chopped lettuce and cabbage; toss well.
Plate your dish
- Divide ½ the lettuce leaves between your plates.
- Top each lettuce leaf with a patty, the mushrooms and remaining lettuce leaves.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
